A charming holiday baking cookbook brimming with delicious, indulgent recipes, cozy winter photography, and lots of holiday cheer from Sarah Kieffer.
Here’s a festive holiday baking book to celebrate this very special time of year. Sarah Kieffer, author of 100 Cookies, beloved baker behind The Vanilla Bean Blog, and creator of the “bang-the-pan” method offers more than 50 delicious recipes for seasonal brunches, cookie swaps, and all those Christmas, Hanukah, and New Year’s Eve parties.
Delight family and friends with edible gifts and whip up some delicious baked goods to treat yourself through the long winter months after the holidays have ended. Recipes include: Triple Chocolate Peppermint Bark, Meyer Lemon-White Chocolate Scones, Pear-Almond Danish Bread, Hot Chocolate Cake, and Pumpkin Pie with Candied Pepita Streusel.
With cozy holiday imagery, a lovely, clean aesthetic, and easy yet innovative recipes, this is a go-to cookbook for baking enthusiasts, anyone who loves the holiday season, and, of course, fans of Sarah Kieffer and her hugely popular cookie book, 100 Cookies.
GREAT GIFT OPPORTUNITY: With happy, festive photography and anyone-can-do-it recipes, this is a perfect holiday gift alongside a cute apron or baking product. It’s sure to please anyone in your life who loves to while away the winter months in their warm and cozy kitchen.
BELOVED, ACCOMPLISHED BLOGGER AND AUTHOR: Sarah Kieffer is the beloved blogger behind The Vanilla Bean Baking Blog, which won the SAVEUR Reader’s Choice Best Baking & Desserts Blog in 2014. Her pan-banging cookie technique went viral on the New York Times website. She has written two cookbooks and been featured by Food52, The Today Show, Mashable, The Kitchn, America’s Test Kitchen, Huffington Post, and more.
• Bakers of all ages
• Holiday bakers
• Fans of Sarah’s bang-the-pan cookies, 100 Cookies, and The Vanilla Bean Blog
• Holiday gift-givers
Red Velvet Crinkle Cookies
I rarely try to make my holiday cookies in red and green colours, but every once in a while
I submit to tradition. These cookies are actually a shade of burgundy (how I like my red velvet to be), but you can add extra red food colouring if you want them to be more vibrant.
MAKES ABOUT 20 COOKIES
1½ cups [213 g] all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
¾ cup plus 3 tablespoons [188 g] granulated sugar
½ cup [100 g] light brown sugar
2 large eggs plus
2 large egg yolks, at room temperature
1 tablespoon canola oil
1 tablespoon Red Velvet Bakery Emulsion or red food colouring
1 teaspoon pure vanilla extract
½ teaspoon salt
4 tablespoons [57 g] unsalted butter
3 oz [85 g] semisweet or bittersweet chocolate
¼ cup [25 g] cocoa powder
½ cup [60 g] confectioners’ sugar
Adjust an oven rack to the middle position and preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.
In a small bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, whisk together ¾ cup [150 g] of the granulated sugar, the brown sugar, eggs, egg yolks, canola oil, Red Velvet Bakery Emulsion, vanilla, and salt.
Place the butter and chocolate in a small, heavy-bottom saucepan over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined, about 45 seconds (the mixture will be thick).
Add the warm chocolate-butter mixture to the egg mixture and whisk together until combined. Add the flour mixture and use a rubber spatula to mix gently until combined. Cover the dough and chill the mixture for at least 6 hours and up to overnight.
In a small bowl, combine the confectioners’ sugar and the remaining 3 tablespoons of granulated sugar. Scoop the dough into 1½ tablespoon portions (see note) and roll the dough in the sugar mixture. Place eight cookies on each sheet pan and bake one pan at a time, rotating halfway through baking. Bake until the edges are set and the cookies are puffed but still soft in the center, 12 to 14 minutes. Move the sheet pans to a wire rack and let the cookies cool to room temperature. Cookies can be stored in an airtight container at room temperature for up to 3 days.
The dough is very sticky, so using a cookie scoop works best here; I like to drop the dough balls into the powdered sugar and then gently roll them. Once they are covered, they are easy to pick up. If you don’t have a cookie scoop, you can refrigerate the dough for 15 minutes or so to help it scoop more easily.
Recipe reprinted with permission from Chronicle Books.